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No Bake Pumpkin Cheesecake

November 17, 2014 By Jessica

With all there is to do when planning and preparing a Thanksgiving meal, it can be a daunting, stressful experience for some. I get it. My next adapted recipe from the Williams Sonoma catalog is an easy, no bake cheesecake.

Because when you do go to the town bakery, or the health food store looking for something delicious that’s gluten free, dairy free, AND soy free … well there usually isn’t anything. And then add egg free or vegan to the mix, and your chances of finding a tasty prepared dessert are slim to none. And if there is a cake or pie, it usually costs a small fortune. Some rural areas don’t even know what gluten free is – I’ve gone through that before when looking for a treat at a grocery store! Yes, really.

Homemade is cheaper, better for you and not filled with those shelf-stable ingredients. And this is recipe is so easy! Seriously. It will become a regular at your house. I love to prepare this when I want to make a beautiful stand out dessert, but I am already preparing many dishes, and the oven can only fit so much. This is an entertaining-make-ahead-recipe you will be so glad to have in your recipe log. Did I just say log? Okay.

Though I didn’t really adapt this recipe from Williams Sonoma in the traditional sense by baking it in the oven, I wanted to make an easy, no-bake pumpkin cheesecake. The original recipe I was inspired to adapt is on page 50 …

no bake pumpkin cheesecake gluten free dairy free vegan

I did feel it was a recipe that felt similar with the pumpkin spice flavors of Williams Sonoma – sprinkled cinnamon, ginger spice crust, and all – so I am sharing this as my adapted recipe, if you will. I added the whipped topping (instead of brittle as pictured) that So Delicious came out with this year. Frankly I’ve missed whipped topping for too long to add anything but.

A few specific products pulls this recipe together in no time. And no bake. No bake for Thanksgiving. But only if you like creamy, pumpkin spice filling with a ginger spice filled cookie crust that melt-in-your-mouth … enjoy!

Serves 8

You will need an 8 inch springform pan

Ingredients:

2 boxes Enjoy Life Snickerdoodle Cookies
2-3 tablespoons coconut oil (not melted)
1 15-ounce can organic pumpkin puree
1 container So Delicious CocoWhip, softened in refrigerator
1 tablespoon pumpkin spice
1 8-ounce Daiya Plain Cream Cheese

Ground cinnamon for garnish
Extra CocoWhip for garnish

Preparation:

Put all the cookies into a food processor, mix until fine crumbs. Add to a large bowl. Add coconut oil. Press coconut oil into the crumbs until it forms a dough-like texture, then press into the bottom of a springform pan, and up the sides. As you press, gently spread to thin out to about a 1/4 inch crust. Chill in freezer.

No Bake Pumpkin Cheesecake gluten free vegan From Jessica's Kitchen

No Bake Pumpkin Cheesecake gluten free vegan From Jessica's Kitchen

Meanwhile, in a stand mixer set with a paddle attachment on medium, combine cream cheese, pumpkin puree and pumpkin spice until just combined well.

Fold in CocoWhip. Transfer into chilled crust. Put it back in the freezer and chill for at least another hour before serving.

No Bake Pumpkin Cheesecake gluten free vegan From Jessica's Kitchen

No Bake Pumpkin Cheesecake gluten free vegan From Jessica's Kitchen

From Jessica's Kitchen gluten free vegan pumpkin cheesecake

Note: The cheesecake will not hold it’s shape if not chilled in the freezer for at least an hour. Preferably, two hours.

Note: This freezes well for up to a month, without the cinnamon sprinkle. I made this a few weeks ago to test as a make ahead freezer recipe, and had some today. It tasted the same as the first day. I plastic wrapped it 3 ply, then sealed in a freezer safe jumbo ziploc bag pushing the air out of the bag.

No Bake Pumpkin Cheesecake gluten free vegan From Jessica's Kitchen

Even though I took it out of the freezer 5 minutes before serving the first slice, it is still creamy, yet firm enough to hold shape.

Sift cinnamon (not sprinkle from the bottle or you will get clumps) over the cheesecake, add a dollop of whipped topping before serving. 

No Bake Pumpkin Cheesecake gluten free vegan From Jessica's Kitchen

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Filed Under: cakes, entertaining, holiday, vegan Tagged With: cakes, dairy-free, dessert, entertaining, gluten-free, holiday, pumpkin, soy-free, vegan

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Comments

  1. Beth says

    November 18, 2014 at 8:51 am

    I used to get pumpkin cheesecake from the freezer section, full of gluten before being diagnosed with Celiac this past summer. I'm intimidated to try a from-scratch gf cheesecake recipe, especially for Thanksgiving. I'm bringing dessert to my Mom's house so that I can enjoy something since my Mom's kitchen is not gluten free, and am so grateful you posted this easy recipe.
    Reply
    • Jessica says

      November 18, 2014 at 9:22 pm

      So glad to hear you like the recipe and something you can enjoy! My Mom is also not gluten free, why holidays are at my house or I take over my Mom's kitchen and cook away to make sure it's safe for my children and we don't have allergy flare ups :) Hope you explore other recipes on my site to enjoy, all gluten free, dairy free, soy free!
      Reply
  2. Rita says

    November 18, 2014 at 8:53 am

    A no bake cheesecake is a nice addition to desserts, especially that it doesn't take oven space. Looks amazing Jessica!
    Reply
  3. Sandy says

    November 18, 2014 at 8:55 am

    We are big on pie for the holidays but this looks too tempting to resist considering how easy it is! Can it be chilled overnight? Not sure if it said that in the recipe. Thanks!
    Reply
    • Jessica says

      November 18, 2014 at 9:18 pm

      I put a part of the cheesecake in the freezer (stored well) for a couple of weeks or so, and took it out to try. It tasted just as yummy, so yes it can chill overnight, wrapped well then stored in a freezer safe bag (see recipe)!
      Reply
  4. Lindsey says

    November 18, 2014 at 9:00 am

    Though it doesn't look exactly like the one in the catalog, I will say that it looks too good to resist. Don't think I want to wait until Thanksgiving. Thank you for making this an easy recipe that doesn't require soaking various nuts!
    Reply
    • Jessica says

      November 18, 2014 at 9:14 pm

      Glad you like the recipe! Not exactly like the one in the catalog I agree! I thought why not make it an easy recipe that doesn't require using the oven, the hot commodity on Thanksgiving with little room to spare :)
      Reply
  5. Claire says

    November 18, 2014 at 9:02 am

    This looks so amazing!!! And easy enough for me. I love your apple pie post but am too nervous to make pie dough just yet. This I can make. Can't wait to eat this!!
    Reply
  6. Wanda says

    November 18, 2014 at 9:06 am

    It's hard to imagine something easy to prepare for Thanksgiving. Juggling everything to cook in the oven gets annoying, I usually have my sister-in-law baking desserts. I love that I can make this on the weekend and take it out Thanksgiving day. Great idea!
    Reply
  7. Vicky says

    November 18, 2014 at 9:09 am

    This looks so good! Can I use palm shortening if I don't have coconut oil?
    Reply
    • Jessica says

      November 18, 2014 at 9:12 pm

      Yes, room temperature palm shortening works well too.
      Reply
  8. Brenda says

    November 18, 2014 at 9:10 am

    A no bake pumpkin cheesecake without anything I can't eat makes me one happy camper :) Thanks Jessica!
    Reply
  9. Sylvia says

    November 18, 2014 at 9:12 am

    I really like this recipe to add to the other desserts I'm making and already have the cocowhip in my freezer. My question is how long should it be refrigerated before mixing? If I leave in the refrigerator too long it will get very soft. Thanks Jessica
    Reply
    • Jessica says

      November 18, 2014 at 9:11 pm

      Great question Sylvia. I kept my tub in the fridge for about an hour (it was frozen solid) before using it for this recipe. It should be easy to scoop a spoon into it when ready. Yes, if it stays in the fridge overnight it may get softer that it should for this recipe.
      Reply
  10. Pat says

    November 18, 2014 at 9:14 am

    That photo is now going to make me thing of pumpkin cheesecake all day!
    Reply
  11. Gail says

    November 18, 2014 at 9:15 am

    Thank you for sharing a simple dessert post. I really needed this as my anxiety is rising before the holidays :)
    Reply
    • Jessica says

      November 18, 2014 at 9:09 pm

      You are so welcome! Sometimes we need easy.
      Reply
  12. Justin says

    November 18, 2014 at 9:17 am

    Now this is what I'm talking about! I love your apple pie post but this I can do. Done.
    Reply
    • Jessica says

      November 18, 2014 at 9:08 pm

      Apple pie is a bit more complex, I agree, still doable with some time and music of course, but this really is as easy as it gets :) Enjoy!
      Reply
  13. Candy says

    November 18, 2014 at 9:18 am

    Usually no bake vegan cheesecakes have dates or nuts to soak, both I do not like, however this looks like it needs to be eaten right away. Yum.
    Reply
  14. Shelly says

    November 18, 2014 at 9:21 am

    Your recipe looks so yummy. I was wondering if the amount of whipped topping you use and the coconut oil imparts any coconut flavor? My family doesn't love love coconut but love pumpkin. We cannot eat eggs, dairy, gluten and soy and would really like to make this if it's not too strong in coconut flavor. Thanks Jessica!
    Reply
    • Jessica says

      November 18, 2014 at 9:07 pm

      There isn't any strong coconut flavor at all. You really won't believe how much the cocowhip topping tastes like coolwhip, with any strong coconut butter smell of the tropics. If you love pumpkin, this will satisfy any cravings for pumpkin. Not too strong on pumpkin spice flavor, more of a pumpkin spice popsicle flavor than a warm spice latte flavor. The taste of pumpkin spice popsicle by So Delicious was actually in the back of my mind when creating this recipe :) I think you will love it!
      Reply
  15. Beth says

    November 18, 2014 at 9:23 am

    Thank you for making this a no bake rather than a baked cheesecake like the one in the WS catalog. Great idea!
    Reply
  16. Haley says

    November 18, 2014 at 9:23 am

    This looks like some serious nom nom.
    Reply
  17. Jenna says

    November 18, 2014 at 9:25 am

    I see I need to head to the market after work :)
    Reply
  18. Lizzy says

    November 18, 2014 at 9:28 am

    OMG gorgeous and looks easy. Yay for me!!!
    Reply
  19. V says

    November 18, 2014 at 9:33 am

    This looks wonderful. A dessert that can be made ahead and doesn't require baking on Thanksgiving is genius. I will certainly be making this and serve with hot cider spiked with plenty of bourbon.
    Reply
    • Jessica says

      November 18, 2014 at 9:03 pm

      Spike cider with plenty of bourbon sounds perfect right about now!!
      Reply
  20. Anne says

    November 18, 2014 at 9:34 am

    Love this!!
    Reply
  21. Lisa says

    November 18, 2014 at 9:36 am

    Beautiful Cheesecake without the cheese haha! Does the cheesecake have any coconut flavor?
    Reply
    • Jessica says

      November 18, 2014 at 9:01 pm

      It does not have any strong cocoa butter flavors. It's pumpkin spice on the lighter side, without having the strong warm spice lingering on the tongue. Does that make sense?
      Reply
  22. Fran says

    November 18, 2014 at 9:39 am

    Looking at the last picture, this cake must really be creamy and velvety. I love cheesecake and its pumpkin? A double hit. Looking forward to making this for the weekend.
    Reply
  23. Shelby says

    November 19, 2014 at 12:53 pm

    This is so great. The photo with the crust looks unbelievable, can I freeze this or is it better to fridge? Just me and my boyfriend so we'd glom it up within a week! Thanks. Love
    Reply
    • Jessica says

      November 19, 2014 at 2:45 pm

      Either way will keep the crust solid. It will keep in the freezer for a good long time (see recipe). Can stay refrigerated 5 days. Enjoy!
      Reply
  24. Vicky says

    November 19, 2014 at 12:55 pm

    Jessica I'm going to subscribe because I'm hooked! This is another great one that sold me. Do you think garnishing with more pumpkin spice in addition to the cinnamon is alright?
    Reply
    • Jessica says

      November 19, 2014 at 2:43 pm

      Thank you for subscribing!! Pumpkin spice with cinnamon sounds great.
      Reply
  25. Darvish says

    November 19, 2014 at 12:55 pm

    Looks great and will make this weekend thank you
    Reply
  26. Kelly says

    November 19, 2014 at 1:36 pm

    Incredibly clever! I fancy this recipe dearly :)
    Reply
  27. Karen says

    November 22, 2014 at 9:08 am

    This looks like some serious food porn! Love how easy this is too!
    Reply
  28. Lisa Woolniak says

    November 24, 2014 at 9:40 am

    As Guy from Food Network says: Shut the front door! Unbelievable. I agree with Shelby the crust does look amazing. So so so going to tackle this asap
    Reply
  29. Viv says

    November 24, 2014 at 8:28 pm

    Saw this on pinterest and thought why bake and drive myself crazy trying to fit everything in the oven when I can make this! It looks sublime. WOW and I am thrilled at how simple it is, gluten free dairy free and egg free! Can I freeze it uncovered until Thanksgiving if I make it tomorrow? I plan to buy everything in the morning and make it then. Appreciate your feedback Jessica.
    Reply
    • Jessica says

      November 24, 2014 at 8:30 pm

      Yes you can! Glad this can make the holiday less stressed. We don't want stress, we want good food :)
      Reply
  30. Tina Hanover says

    November 25, 2014 at 8:29 am

    Thank you for posting a no bake recipe vegan recipe in time for Thanksgiving that doesn't require nuts, and thinking about oven space! A lifesaver. It seems the most stressful part of the holiday is not what to cook but how to plan it all to be cooked at the same time. Maybe a cooking plan post for next year? I bet many would like to see that. I will definitely be making this for Thanksgiving and already have your apple pie in the freezer ready to bake Thursday morning.
    Reply
    • Jessica says

      November 25, 2014 at 9:16 am

      That's a great idea! I will certainly consider that. I agree timing is everything, especially in the kitchen! Enjoy the holiday :)
      Reply
  31. Irene says

    November 25, 2014 at 2:10 pm

    So true, I can never find anything prepared with the ingredients I do not eat. This looks just beautiful and cannot wait to make this, I'm sure this will impress everyone that it's gluten free, and vegan. Thanks for the recipe and making this holiday dessert easy.
    Reply
  32. Ricky says

    December 11, 2014 at 10:52 am

    i know most people are not thinking pumpkin now but i cannt help but try to find some and make this TONIGHT! Thanks for the recipe
    Reply
  33. Sofia says

    December 14, 2014 at 10:56 am

    yes I am also subscribing!
    Reply
  34. Kim says

    October 30, 2015 at 5:45 pm

    My cheesecake came out beautiful! I decorated it with candy pumpkins all over the top for a fun Halloween cake. Can't wait to serve it tonight!
    Reply
    • Jessica says

      October 30, 2015 at 7:27 pm

      OOh how fun! Sounds beautiful, hope you have a wonderful Halloween party!!
      Reply

Trackbacks

  1. 65 Gluten-Free Pumpkin Sweets & Treats | Only Taste Matters says:
    October 26, 2015 at 4:16 pm
    […] No Bake Pumpkin Cheesecake  from Jessica’s Kitchen […]
    Reply
  2. Herbed Roasted Turkey and gravy – From Jessica's Kitchen says:
    November 16, 2015 at 11:47 pm
    […] some dessert ideas … no-bake pumpkin cheesecake if you don’t feel like baking  and if you do feel like baking how about apple pie or apple […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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